Barbecued Shrimp with Remoulade Sauce

*This (embarrassing) picture was taken while camping! We packed the shrimp & rub in a zip, threw it on ice and cooked it up over the campfire on skewers. The remoulade sauce was a refreshing accompaniment. Great camping meal!

Directions:

1. Prepare Sauce: Mash the green onions and garlic in a bowl. Stir in remaining sauce ingredients. Chill, covered with plastic wrap, for 1 to 24 hours. The flavor is best after 24 hours. You may store in the refrigerator for up to 2 weeks.

2. Prepare Shrimp: Mix 2 Tablespoons of the olive oil, and remaining ingredients (except shrimp) in a bowl (or put in large ziploc baggie). Add shrimp and toss to coat. Marinated, covered, in the refrigerator for 30 minutes.

3. Preheat grill or a heavy skillet. Brush the grill rack with additional olive oil and arrange the shrimp on the rack (or place on kebabs). Grill over hot coals for 1 to 2 minutes per side or just until barely opaque in the center. Arrange on a heated platter and serve with the sauce. You may also serve chilled.

Tips:

*If you're preparing this recipe as gluten-free, just be sure to use brands of worcestershire, ketchup, mustard and mayonnaise that are known to be GF.